Recipes Viewing archives for "Appetizer"
How do I explain how much I love these cultured veggies? The taste is so good and very different from regular kimchi. Hints of jalapenos and unique spices make this cultured vegetable one you'll reach for again and again. I love it on tacos and as a side dish served with blue corn chips. In El Salvador, the country where this dish originated, it is called Curtido and is often served alongside pupusas, a dish made from corn flour pancake stuffed with a filling of shredded cheese. However you serve it, you'll get billions of probiotics and a taste that can't be beat.
This pairs well with sprouted tortilla chips. They are becoming more popular and there are several on the market now. I am loving Unbeatable Blue Tortilla Chips.
Here are some of the benefits of eating this salad. Apples help to activate the muscle cell insulin receptors keeping blood sugar levels in better balance. Strawberries have strong anti-inflammatory properties. Blueberries have compounds called proanthocyanidins that prevent bacteria from sticking to the walls of the urinary tract, preventing UTI's. Walnuts also have a positive effect on thermogenesis. Thermogenesis helps to increase your metabolism (the rate at which you burn calories), suppress your appetite, and promote weight loss. Kefir & Kombucha are probiotic powerhouses that give you tons of probiotics. All of the fruits are prebiotics and the kefir and kombucha are probiotic so this salad has numerous benefits!
We named this Thank You Kraut because it is perfect for Thanksgiving. It’s loaded with cranberries and cranberry juice, which give it quite a unique flavor. You can serve it as a side dish or with crackers or a veggie platter. Or, if you’re like me, you can pile it on top of leftover turkey and sourdough to make a delicious probiotic sandwich. You’ll be thankful you did.
Kimchi is an ancient dish that Koreans have been making for centuries. In fact, it is their national dish, and I’m sure that every family has their own recipe. My recipe is not as spicy as some, but you can adjust the seasonings to suit your taste.
You can add small orange slices to this dish after it is already prepared for extra flavor. I love it this way, but I would put oranges in everything if I lived in a perfect world. Orange is one of the happiest colors and flavors. I used frozen cranberries to make this dish, but you can use fresh too.
Fall never tasted so good! The tangerine hue, in butternut squash signifies its many nutrients. It's has very high levels of beta-carotene (which your body automatically converts to vitamin A) and a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C. If you haven't tried my wisdom kraut you're in for a treat. To find the Wisdom Kraut recipe, click on the words "Wisdom Kraut" in the ingredients below.
These fast-fermenting veggies taste almost the same as regular carrots and celery. If ginger is added, it gives it a zesty note. But you can leave it out if you think your kids would prefer them plain. I love seeing little kids hold the little carrot coins in their hands. I also love to fill the celery with nut butter and raisins for a quick snack that even I enjoy.
These can get a different taste than veggies made with a starter culture depending on the taste of your kefir whey. Always use fresh kefir whey when making cultured vegetables for the best taste.
Check out more about super charging your vegetables with Cutting Edge Culture.
You can change this up with all kinds of fruit, Strawberries, blueberries, blackberries etc. Mix it up and have fun!
This is the bread I make most often for my family. Four ingredients, 5 minutes of prep and overnight in the fridge. Then bake fresh in the morning or later in the day.
Allowing the bread to rise in the refrigerator allows the bread to continue to work slowly adding special bacteria to the bread and reducing the inhibitors that are so hard on the body. This also increasing nutrients to allow the bread to become more digestible.
Fresh juices make the fizziest kombucha! If you don't have a juicer this is an easy way to make fresh juice for your kombucha.
This is delicious with just cabbage but you can add other ingredients such as spinach, carrots, seasonings, etc. You must use salt if you don't use a starter culture. It is necessary to keep the PH correct and keep the bacteria at a safe level.
Everyone who tastes this describes it differently. Some say that it tastes like bread stuffing or spicy sweet potatoes and even spaghetti. I just don't know how to explain it to you, so you're gonna have to try it and see for yourself.
Top these with cultured veggies for a great snack or meal.
This is finger food. Kids and adults alike love dilly beans. They ferment fast and last for months in your fridge.
Cinnamon is surprisingly delicious in pickles. You just need to throw in a couple cinnamon sticks and let them ferment. Try it, you'll like it!
Super spicy, throw them in any Mexican dish for extra flavor and probiotics.
Hummus is a gateway to everything else in your refrigerator.
Don't forget to use this salsa in the Pico Bean dip recipe
Make some Donna's Dill pickles too, and you will have sweet and sour summer veggies.
Serve this with Donna's Sourdough Bread, toasted, with a smear of goat cheese. Be careful - it's hard not to eat the whole jar!
Use this salsa and Fermented Jalapenos to spice up your Mexican dishes.
Super easy and made in a blender. Make your own salsa and ferment it!
If you have ever had Bubbies Pickles, then you will like these pickles. You can even use these ingredients to make Dilly Green Beans.
You can let this ferment for an hour or eat immediately. You can also store this in the fridge for a couple days.
You can serve this dip with homemade potato chips. I cut thinly sliced potatoes and fry them in peanut oil till brown and crispy.